Recipe

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• 8 oz uncooked soba noodles
• 2 tsp oil
• 1 1/4 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1 large carrot, peeled and thinly sliced
• 1 (14 1/2 oz) can reduced-sodium chicken broth, with 1/3 less sodium
• 1/3 cup light teriyaki sauce
• 2 tbsp cornstarch
• 2 tsp five-spice powder
• 4 green onions, diagonally sliced
• 2 tbsp chopped fresh cilantro

• 1 Cook noodles as directed on package. Drain.
• 2 Meanwhile, heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 3 to 4 minutes or until lightly browned. Add carrot; cook and stir 3 to 4 minutes or until slightly tender.
• 3 In medium bowl, combine broth, teriyaki sauce, cornstarch and five-spice powder. Add to chicken and carrots; mix well. Reduce heat; cover and cook 5 minutes or until chicken is no longer pink and carrots are tender.
• 4 Just before serving, stir in noodles; cook 2 to 3 minutes or until throughly heated. Sprinkle with onions and cilantro.